Friday, September 6, 2013

Aloo Mutter Gravy-Aloo Matar Masala-Potato Peas Gravy Recipe (Restaurant Style)

Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. Today we will learn how to make Aloo mutter gravy following our easy step by step recipe. If the cooking instructions are followed properly, anyone can make Creamy Restaurant Style Aloo Matar at home.

Aloo Matar Gravy

Aloo Matar Gravy-How to prepare Aloo Mutter Gravy

Aloo Matar Gravy

 Prep Time : 15 mins
 Cook Time : 30 mins 
 Serves: 3-4
 Recipe CategorySide Dish
 Recipe CuisineNorth Indian-Punjabi
 Author:

   Ingredients needed

   Finely chopped onions -1 cup
   Ginger garlic paste - 1 tsp
   Tomato puree - 1 cup
   Boiled potatoes -1 1/4 cup
   Green peas (fresh or frozen)- 1/2 cup + 2 tbsp
   Salt needed

   Spice powder

   Turmeric powder -1/4 tsp
   Chilli powder - 1-1 1/2 tsp
   Coriander powder -2 tsp
   Garam masala powder- 1 tsp (or kitchen king masala powder)

   Cashew nuts - 5-6 or (4 cashew nuts + 2 tsp khus khus)

   For the seasoning

   Oil -2 tbsp
   Cumin seeds/ jeera - 1 tsp


Preparation

Pressure cook potatoes for 3 whistles. Peel the skin and cut it into cubes.

Cook peas in a little water until soft and keep it aside.

Soak cashew nuts and khus khus  in 2 tbsp of hot water for 15 minutes. Grind it to a fine paste.

Method 

Heat 2 tbsp of oil, add cumin seeds, when it sizzles, add finely chopped onions and saute until onions turn golden brown. Continuous stirring is required for even browning. You can add a little salt to the onions to brown faster.

Add ginger garlic paste and saute until the raw flavor of the paste goes. For most Punjabi sabjis, you should not add tomatoes without frying the onions well.

frying the onions for aloo mutter

Once the onion browns, add tomato purees and all the spice powder (turmeric powder, chilli powder, coriander powder, garam masala powder) and salt needed. Cook in medium flame until the tomato oozes out oil. Stir a few times in between.

Can you see the colour difference between the two pictures below. In the first picture below, the tomato puree is raw and in the second picture besides it, it is well cooked. You should cook the tomato gravy as shown below for best results.

tomato paste

Once the tomato puree gets cooked well, add the cashew nut paste.This is added only for thickening and giving the gravy a creamy and rich texture. (You can substitute it with cream (malai)- reduce the flame to low and then add cream)

Cook for a few more minutes after adding the cashew nut paste.

preparing aloo matar gravy

Now add the boiled potato cubes and boiled peas and mix well with the masala.

potato peas gravy

Now add 1 cup of water (did you notice that I am adding water only now) and mix well. Check for salt. Tips - Never add water without cooking the tomatoes well.

Simmer and cook covered for another 6-7 minutes. Garnish with coriander leaves and serve hot with parathas, phulkas, vegetable pulao, jeera pulao and naan. You can adjust the consistency of the gravy according to your personal preferences.

Restaurant Style Creamy Aloo Mutter Gravy is ready.

How to make Aloo matar masala

Aloo Matar Gravy is a great side dish for all the dishes given below.(my personal opinion)

Phulkas

Parathas 

Easy Vegetable Rice 

Jeera Pulao

Moong Dal Khichdi

Ghee Rice 

Vegetable Pulao 

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35 comments:

  1. Inviting aloo mutterr masala...absolutely delicious gravy...looks very colourful.

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  2. This is my all time favorite.Love the colour n look of your recipe

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  3. gravy looks delicious, love the color, very well explained padhu :)

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  4. The Aloo Mattar masala is explained very nicely in this post. Love the detailed explanation and the clicks. You are star!

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  5. This looks delicious and I like the spicy appearance..Haven't cook green peas and potatoes together,want to give a try....

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  6. Peas and potato curry is my favourite curry, Love it with rice or chappatis. I like your recipe. Never used khus khus in a sauce either...Looking forward to trying out your recipe.

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  7. Could u tell me the difference between kitchen king masala and garam masala? Which masala tastes good for all sabzi?

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  8. Rajeswari -I prefer kitchen king masala as it has everything from coriander seeds, nutmeg,fenugreek leaves,cumin,black pepper, mace, dry ginger,poppy seeds, caraway, star anise etc. Actually I came to know about it from a hotel owner long time back.I prefer this to Garam masala as it gives a special taste to the dishes. Now a days I add it while making aloo paratha also.

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  9. I tried this today and it came out v v yummy! Ty

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  10. I just finished making this dish tonight...absolutely awesome! Since I'm watching my weight, I was going to replace the potatoes with tofu next time.

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  11. Please write many dishes with tofu soon... Waiting for them

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  12. Is it necessary to Boil the Potato and Peas. I cannot put them directly without boining them?

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  13. Isaac Braganza - Yes, you have to cook the potatoes and peas and then add for this recipe.

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  14. Hey I made this today.. n it s come out v yummy.. !!

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  15. I tried ur aloo matar receipe n it came out really well!!!!!!!!!!!! thanks a lot padhuji

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  16. Halo ... I hv started browsing ur recipes recently and felt too ur recipes are too authentic. Today aloo mutter feast in my house .. It has turned out so well

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  17. Hi Padhu, any replacement for khus khus and cashews? Rest everything seems good...

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    Replies
    1. You can add fresh cream instead, otherwise you do not have to add anything but you will not get a creamy gravy.

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  18. going to try this for second time

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  19. Hi padhu, I ve started trying parathas and gravys. al d recps r rockng :) just loved it.....i want to know idly fry recipe... :)

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  20. Hi I have just made your way for first time hopefully husband likes it ;)

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  21. Hi, tried this recipe today. It came out good. Thank u for d recipe.

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  22. I try all ur recipes ... Whole family loves them... Thankyou

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  23. i just followed your steps n well i cook a good tasty . alloo matar :) .. thanks it was easy to prepare n preperations were listed well . cheers .

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  24. Well explained recipe.. Loved it... Thank you 😊

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  25. Turned out to be really good.. Thank you...

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  26. No matter how much I try to grind the khus khus it does not get into a paste..the cashew turns to a paste but the khus khus remains the same. I even tried hot boiling water for soaking..where am I going wrong

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  27. Hi dear..if am making tomato puree myself how many tomatoes shud i take to get a cup of puree as per ur measurement cup

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  28. Rich & enchanting method as I search to make this for dinner. Thanks and all the good wishes!

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  29. It is easy to make. The steps are explained very well. Thanks you so much fir the recipe.

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